The event was held at Saké Restaurant & Bar, housed in Double Bay’s Intercontinental Hotel.
Our dinner location
Behind-the-scenes at our Nose to Tail dinner and demo at Saké
Chopsticks and cocktails accompanied a masterful display of no-waste cooking. Come behind-the-scenes at our exclusive Nose to Tail dinner and demo at Saké, Sydney, for American Express delicious. Month Out.
Cocktail hour
The night kicked off with a round of Japanese whisky sours.
Tuna cutting show
Guests were treated to a masterful maguro kaitai display by chef Shimpei Hatanaka.
Special guests
The guest list included delicious. Digital Director John Hannan and American Express Brand and Experiential Marketing Manager Emma Mallinson, pictured here with chef Shimpei Hatanaka.
Nose-to-tail menu
The team from Saké created a no-waste menu, featuring this tuna belly tartare with smoked roe and rice crisp.
Sushi-riffic
The sushi and sashimi portions of the menu included a mix of red meat, semi-fatty tuna and seared fatty tuna belly.
Yakitori please
The sashimi course was followed by grilled chicken yakitori with Japanese plum teriyaki.
To top it all off
The evening ended with an off-menu dessert created especially for our guests.
Gift bags
All guests received a bespoke American Express delicious. Month Out gift bag including Deja vu Sake Kunizakari Saika Daiginjo sake, Artisian Drinks Co. tonic water and Umamipapi’s Chilli Oil.
